|2 servings||calories per servings 598||protein serving 37 g||carbs per serving 45 g||total fat per serving 34 g|
This is a quick-fix version of smoked salmon flatbread. We will send you a pre-baked naan flatbread so that all you have to do is prep the topping and cook it up in a pan. The flavors are bright and fresh, yet the dish is filling and satisfying. This spring menu will be available through the end of May; don’t miss out!
|Nutrition Facts||/ Per Serving|
|Total Fat||34 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||13 g|
|Total Carbohydrates||45 g|
|Dietary Fiber||5 g|
Prepare your mise en place: Zest, halve and juice lemon. Remove artichokes from the jar, and reserve liquid. Cut off artichoke stems, and dice them; cut blossoms into 6-8 equal pieces. Flake salmon.
Pour lemon juice into jar with artichoke oil, and shake well. Taste and adjust seasoning with kosher salt as desired. Set aside.
Place large skillet (with a lid) over medium heat. Add 2 tablespoons olive oil, and place both naans side by side in pan (if they don’t fit, prepare flatbreads 1 at a time, using 1 tablespoon olive oil for each naan). Lightly brown on bottom, 1-2 minutes. Flip naan, and top each evenly with half of the artichoke stems and blossoms, salmon, Parmesan and lemon zest. Cover and cook 2 minutes to brown second side, melt cheese and heat through. Remove each flatbread to a plate.
As soon as the flatbreads come out of the pan, top each with half of the arugula, and drizzle with lemon vinaigrette.
Cut into “hand-sized” pieces, and serve right away. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...